After a while I start to repeat myself, it may have something to do with what ingredient are available, othe relative level of my creative juices or my failing memory. To dispel the latter, I decided to cruise my memory backs for a delicious dish that I have not produced in a long time. I harked back to my days in Ottawa where Pauline and I would enjoy Agnolotti with Roasted Red Pepper Sauce in one of our favorite haunts. It’s a dish that I successfully reproduced at home after a few trails and errors. It became one of our go to meals for a while then fell off my recipe list for about 20 years. It’s really easy to make and it brought back a lot of great memories. Enjoy! and making your own memories.😊

Pauline loved the dish, but she had a great suggestion. She thought the filling could benefit from something sweet. Next time i’ll add a bit of honey!

The Pasta

Add 1 ½ cup of flour
3 eggs
1 tbsp salt
2 tbs Olive oil
To A food processor blend until in creates a ball.
Cover in plastic wrap and refrigerate for 1 hour.

The Filling

1/2 cup ricotta
1 handful chopped fresh parsley
2tbs grated parmesan
1 tbsp salt
Some cracked black pepper
Mix together and refrigerate until needed

Roasted Peppers

Roast 2 peppers on a gas flame set on high, or under your broiler.; Turn often.

Set roasted peppers in a bowl, cover and set aside so the insides of the peppers continue to sweat.

The sauce

Chop a shallot

Add 2 tbs olive oil to pan, shallot and fry on high stirring until translucent.
Wrap each pepper with a paper towel and remove most of the charred bits.
Chop peppers and add to pan

Add 1 cup of white wine to pan, bring to boil, add 1 splash of lemon juice, a sprinkle of salt then reduce heat and simmer for 30 minutes

While the sauce is simmering, bring a large pot of salted water to boil.

The Agnolotti

Divide ball in half and quarter one of the halves. Freeze the other for later use. You could make half the recipe but where do you find 1/2 an egg?

  • Form a ball with one  the quarters and place on a floured board.
  • Roll into a circle, using flour on roller so it does not stick
  • Tale ¼ of the filling and form into a ball and place just off the center of the pasta.
  • Brush a little water around the edge of the pasta.
  • Fold the pasta over the filling and crimp with a fork to seal the edges, flip and crimp some more.

Repeat above 3 more times
Boil the agnolotti for 8-10 minutes
Meanwhile, use a wand or food processor to cream sauce.
Remove agnolotti from water using slotted spoon, dry on a piece of paper towel , plate and cover with sauce.

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